Traditional house-made, fresh pesto Garni.

Daily feature.

Prince Edward Island mussels, chorizo sofrito and white wine saffron broth. Served in shells.

House-made meatballs, marinara sauce, mozzarella cheese, shaved pecorino Romano cheese and fresh basil.

Fried eggplant, Texas gulf shrimp, sauce diablo, mozzarella cheese and hollandaise sauce.

Fried calamari, shrimp, artichoke heart quarters, onion petals, lemon slices and lemon.

Slow poached octopus, lemon butter sauce and black squid ink.

Shaved beef tenderloin, truffle oil, smoked sea salt, Dijon aioli, hearts of palm and cucumber salad.

Mixed greens, radicchio, cherry tomatoes, red onions, chopped egg, olives, Italian peppers and Italian dressing.

Traditional country Greek salad. Tomatoes, cucumbers, red and green bell peppers, red onions, Greek olives, feta cheese and red wine vinaigrette.

Warm heirloom tomatoes, fresh mozzarella, arugula, olive oil and balsamic drizzle.

San Daniele prosciutto and house-cured duck breast. Greek olives, Italian peppers, house-made pickled onions and cucumbers, house-made mustard and apricot puree.

Smoked san Simon Tomboy (goat cheddar). Greek olives, Italian peppers, house-made pickled onions and cucumbers, house-made mustard and apricot puree.

Texas gulf shrimp, fresh clams and mussels (in shells), saffron rice with chicken and chorizo soffritto.

Texas gulf shrimp, fresh clams and mussels (in shells), saffron rice with chicken and chorizo soffritto.

Grilled beef tenderloin filet, garlic demi-glace, Gorgonzola butter and pommes frites.

2/3 rack. Pan-roasted New Zealand lamb chops, Italian white beans, sun-dried tomatoes, mint pesto and arugula.

House-made fettuccine, shrimp, fresh clams and mussels (in shells), artichoke quarters, asparagus, mushrooms, peas, pancetta cream sauce and shaved pecorino Romano.

Penne pasta, rich tomato sauce, spicy Italian sausage, sauteed eggplant, shaved pecorino Romano and fresh basil.

Texas redfish seared on a flat griddle a la plancha-style, sauce livornese (a light tomato sauce finished with white wine), zucchini pappardelle, capers and black olive oil.

Fried bronzini fillets (fresh Mediterranean sea bass), lemon caper butter sauce, pickled cucumbers and onions.

Atlantic diver scallops seared on a flat griddle a la plancha-style, corn pudding and winter harvest succotash.

"Souvlaki-marinated" pork tenderloin with green bell peppers, red onions, fresh tomatoes, tzatziki and harissa sauce.

Duck breast duck breast seared on a flat griddle a la plancha-style, sherry wine demi-glaze, crispy onions, sherry-soaked saltanas and polenta.

Linguine, white Bolognese sauce with veal and pork, fresh spinach and shaved pecorino Romano.

Fried eggplant, marinara sauce, artichokes quarters, mushrooms, asparagus, mozzarella, shaved pecorino Romano and fresh basil.

Holmes farms all-natural chicken, polenta and sauce jus de poulet.

Comes with cream, marinara or al limone sauce.

Pistachios, caramel and shaved chocolate.

Brown sugar almond toffee.

Madeira caramel sauce and candied walnuts.

Chocolate mascarpone mousse.

Swiss dark chocolate 71%, Quebec almond nougat and walnuts.

Reg and decaf.